Ingredients for marinade (noodles and vegetables): 4 Tbsp. soy sauce 2-4 Tbsp. sugar 2 Tbsp sesame seed oil ¼ tsp. salt ¼ tsp. black or white pepper 1 Tbsp. toasted sesame seeds 2 cloves of garlic peeled and crush
Ingredients: 1 packet long rice noodles 8 oz. (dried sweet potato starch noodles) 1 onion, thinly sliced 4 dried black shitake mushroom soaked in hot water for 30 mins. & thinly sliced 1 packet enoki mushroom ½ cup dried black mushrooms soaked in hot water for 10 minutes and thinly sliced 1 carrot, thinly sliced 1 yellow bell pepper 1 bag of fresh spinach 10 oz.
Bring a pot of water to a boil and cook noodles for 5-8 minutes. Drain well then season with 2-3 Tbsp. of pre-marinade sauce. Heat ½ Tbsp. of oil in a pan and add the egg to make a very thin omelet. Cut thin strips and set aside to garnish. Heat ½ Tbsp. of the oil in the same pan, Add the shitake mushrooms, and 1 Tbsp. of the pre-marinated sauce, and add 2 Tbsp. of water to cook until tender. Heat the remaining oil in a wok over medium heat. Add the onion and stir fry until transparent. Add carrots, bell pepper, all mushrooms, and spinach. Add 1 Tbsp. pre-marinated sauce and pinch of salt and pepper. Stir fry the vegetables until they are tender and the liquid has evaporated. Toss the noodles into the wok and stir-fry until noodles are transparent. Add remaining sauce if needed. Garnish with fried egg and sesame seeds.